Tested Recipe Adapted from www.noobcook.com
Chinese-style steamed scallops with vermicelli, ginger and spring onions
Ingredients:
6 half-shelled scallops (if using frozen, thaw before use)
15 grams mung bean vermicelli (glass noodles) soaked in water until softened & drained
3 slices ginger (sliced to thin strips)
4 cloves garlic (peeled and finely chopped)
2 tbsp cooking oil
3/4 tsp light soy sauce
1 tsp Chinese wine
A few dashes White pepper powder (to taste)
1 tbsp chopped spring onions
Hot water
1/2 stalk spring onion (sliced diagonally to 2 cm length – garnishing)
1/2 red chilli (sliced to thin strips – garnishing)
Preparation Instructions:
1. Remove scallop meat from the shell, rinse the meat thoroughly and remove any dirty bits. Scald the scallop shells in hot water for a few minutes, discard hot water and rinse the shells. Return scallop meat to the shell.
2. Twirl some softened vermicelli around a pair of chopstick and place them in the centre of a scallop shell. Add scallop meat on top of vermicelli.
- Heat oil in wok or pan and sauté ginger until aromatic. Add garlic and chopped spring onions. At the first sight of the garlic changing to light golden brown, turn off the flame. The garlic will continue cooking in the hot oil. Add soy sauce, Chinese wine and White pepper to the oil mixture. Stir to combine well.4. Divide and spoon the topping mixture over the scallops. Steam at high heat for about 4 minutes, or until the scallops are opaque. Garnish with sliced chilli and scallions if desired.
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